Chocomelt
Primary Duties & Responsibilities Include but Are Not Limited To:
New Menu Development
Lead menu design in alignment with the brand’s vision. Identify product gaps in response to market trends and customer feedback to drive innovation and update existing culinary offerings. Prioritize continuous improvement in quality, process, and cost-effectiveness of current products, with a focus on marketability, presentation simplicity, production cost, quality, authenticity, and pricing. Ensure smooth implementation and provide necessary training to operational chefs.
R&D Deliverables
Deliverables should follow a quarterly plan and adhere to timelines. They should encompass services outlined in this annex, with emphasis on: a) enhancing existing items; b) standardizing recipes; c) developing seasonal, dine-in, and delivery options; and d) introducing new menu items.
Business Strategy Development
Perform comprehensive observations of restaurant customers and conduct market research, including competitor analysis and demographic studies. Collect data for analysis, forecasting, and concept development.
Additional Key Responsibilities:
- Generate and prototype product ideas, develop recipes, and monitor culinary trends to support new product development.
- Enhance kitchen efficiency by assessing and providing solutions to improve consistency and reduce costs.
- Provide expertise on ingredients, product composition, and equipment needs; recommend optimal products, procedures, packaging, and equipment based on concept delivery, operational feasibility, consumer insights, and supplier capabilities.
- Determine ingredient yields and prepare items for nutritional analysis, ensuring proper size, weight, packaging, formulas, and raw materials for new or improved products.
- Undertake other duties, tasks, and responsibilities as assigned.
- Collaborate with Culinary, Operations, and Procurement teams
Skills:
- Independent work capability, priority management, and timely task completion
- Strong leadership and team-building skills
- Proficient time management and communication
- Critical thinking and conflict resolution
Qualifications:
- Degree in Culinary Arts (specialization in pastry) and/or a minimum of 5 years in R&D
- Expertise in chocolatier, bakery, and pastry menu development
- In-depth knowledge of bakery production, cooking techniques, kitchen equipment, and best practices
- At least three years in a similar role
- Familiarity with Standard Financial Reporting, including P&L, food and labor costs, and menu engineering
- Proficient in MS Office and restaurant software programs